Try this Pastry Cream recipe, or contribute your own.
- Carbohydrate 50.8372333333333 g
- Cholesterol 230.346666666667 mg
- Fat 4.95497333333333 g
- Fiber 0 g
- Protein 2.96137333333333 g
- Saturated Fat 1.78299333333333 g
- Serving Size 1 1 -1/2 cups, enough to fill 12 large cream puffs or (211g)
- Sodium 396.666 mg
- Sugar 50.8372333333333 g
- Trans Fat 0.195944000000001 g
- Calories 257 calories
Step-by-step
- BEAT egg yolks in medium bowl or glass measure; gradually STIR IN milk until blended.
- MIX sugar, cornstarch and salt in large heavy saucepan. GRADUALLY stir in a small amount of milk mixture, making a smooth paste. Gradually stir in remaining milk mixture until blended.
- COOK over medium-low heat, stirring constantly, until mixture thickens and comes to a boil, 20 to 25 minutes. BOIL and stir 1 minute. REMOVE from heat immediately.
- COOL quickly: Set pan in larger pan of ice water. STIR occasionally and gently for a few minutes to hasten cooling. STIR IN vanilla. PRESS piece of plastic wrap onto surface of pastry cream to prevent a skin from forming. REFRIGERATE until thoroughly chilled, at least 1 hour.
A properly prepared vanilla custard filling yields a velvety, spoonable emulsion that coats the back of a utensil evenly without running or pooling. Thickening agents like cornstarch require specific thermal thresholds to gelatinize fully, meaning the starch molecules must reach a gentle boil to eliminate any raw powdery taste and lock in a stable, sliceable structure.
- Whisk the dry ingredients thoroughly before adding liquid to prevent stubborn lumps from forming in the base of the heavy saucepan.
- Cook over medium-low heat for 20 to 25 minutes while stirring constantly, watching for the mixture to transition from a thin slurry into a glossy, thick cream that visibly holds the trail of the spoon.
- Boil the bubbling mixture for exactly one full minute to activate the thickening power of the cornstarch fully.
- Press plastic wrap directly against the hot surface of the finished custard to block moisture condensation and prevent an unappealing skin from developing during the minimum one-hour chilling window.
Proper temperature management during the cooling phase stops residual heat from curdling the delicate egg yolks. Storing the chilled custard with tight surface contact ensures a smooth texture ready for piping into pastries.
